Summer Berry Crumble

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This recipe is quick to make, packed with juicy flavour, and ideal for anyone looking for a lighter, gluten-free dessert. It’s perfect served warm with a spoonful of Greek yoghurt, cream, or dairy-free ice cream.

Ingredients:

For the filling:

  • 400g mixed berries (fresh or frozen – strawberries, raspberries, blueberries, blackberries)

  • 1 tbsp honey or maple syrup

  • 1 tsp vanilla extract

  • 1 tsp cornflour (optional, helps thicken)

For the crumble topping:

  • 100g gluten-free oats

  • 50g ground almonds

  • 3 tbsp coconut oil or butter (melted)

  • 2 tbsp honey or maple syrup

  • 1 tsp cinnamon

  • Pinch of salt

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Method:

  1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.

  2. Mix the berries in a baking dish with honey, vanilla, and cornflour if using. Set aside.

  3. In a bowl, combine oats, ground almonds, cinnamon, and salt.

  4. Pour in the melted coconut oil and honey, mixing until it forms a crumbly texture.

  5. Spoon the topping over the berries evenly – don’t worry if some berries peek through!

  6. Bake for 25–30 minutes, or until the topping is golden and the fruit is bubbling.

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💡 Tips & Swaps:

  • Not gluten-free? Regular oats work just fine.

  • Nut-free? Swap almonds for plain flour or oat flour.

  • Try adding a handful of chopped apples or pears for extra texture.